This edamame-enriched version of Korean cucumber salad is hot and spicy and sesame-infused. Delicious as a side dish or on rice in bi bim bap. I used young cucumbers that had very small seeds. If you’re using larger cukes with tough seeds, use 3 cucumbers and remove the seeds before slicing.
2medium cucumbers(about 16 ounces) peeled, quartered lengthwise, and cut into 1/4-inch slices
1medium onion, quartered and sliced
1teaspoonKosher flake salt
1cupshelled edamame, prepared (boiled in salted water for 5 minutes)
3tablespoonslemon juice, freshly squeezed
1/4-1/2teaspooncayenne pepper, or to taste
1/2tsptoasted (dark) sesame oil(adds so much to the recipe but leave it out if you must)
Put the cucumber and onion slices into a mixing bowl and toss with salt. Allow to stand at room temperature for about an hour to draw out some of their moisture. Drain well in a colander. (If you’re avoiding salt, you can also rinse with cold water and allow to drain completely.)
While the cucumbers are sweating, toast the sesame seeds. Place them in a dry skillet over medium-high heat and stir until they begin to brown. (Alternately, place on a baking sheet in a toaster oven and toast until light brown; watch carefully because they burn easily.) Once they are toasted, crush lightly with a mortar and pestle.
Put the cucumber and onion back into the mixing bowl and add all remaining ingredients, including sesame seeds. Refrigerate to allow flavors to blend. Serve chilled or at room temperature.